Process and apparatus for pressing and drying pasta

ABSTRACT

The inventive method and apparatus suggests guiding the pasta directly into a drying climate after exiting from the die. Pasta strands of short goods are fed directly into the drying device from the extrusion die. The pasta strands can be cut either directly at the extrusion die or subsequently into packaging lengths after drying by means of an additional cutting device. It is possible to operate only the initial drying in this way, particularly to heat up the goods and then to carry out the final drying in a manner known per se, e.g. by portions. However, it is also possible to carry out the drying in its entirety, i.e. the pre-drying and final drying, according to the invention, particularly for short goods. The goods can be intensively dried at previously unaccustomed temperatures of 90° C. to 120° C., particularly during final drying from 15% to less than 13% product moisture. Further, it is preferably suggested to provide a cutting device for the pasta strands directly at the die, by means of which short as well as long goods substantially of packaging length can be cut. When the packaging length of the long goods must be cut accurately, a second cutting device can be provided after drying, which allows a particularly great flexibility of the installation for the production of different products ranging from longer goods to the shortest goods.

BACKGROUND OF THE INVENTION

a) Field of the Invention

The invention is directed to a process and apparatus for pressing anddrying pasta by extrusion via a die and subsequent drying in acontinuous flow drier.

b) Background and Related Art

The principal distinction between processes and apparatuses for theproduction of so-called long goods, e.g. spaghetti, and processes andapparatuses for the production of so-called short goods, e.g. horns andother pasta cut to short length, consists in that they can be treated infurther processing as bulk goods.

On an industrial scale, long goods, i.e. spaghetti, are still producedin that the pasta strands which are delivered continuously from the moldor die are transferred to a rod, cut to a predetermined length on theserods, and guided into a drier on these rods. The pasta strands are thencut to the desired length of spaghetti following the drier.

Short goods are guided through the drying means in a manner known per sewith a proportionate mechanical expenditure on receiving andtransporting members and liftover devices. The advantage over longgoods, e.g. spaghetti, consists in that these short goods can be cut tolength already at the extrusion die.

Therefore, the problem arises for both short and long goods of reducingthe mechanical outlay.

In principle, technical solutions which are costly and possibly alsocomplicated, but which are also spatially compact and thereforeattractive, are justified for large-volume industrial fabrication. Butwithin the framework and idea of a decentralization of foodstuffsmanufacturing and the reduction in production output which this entailsthese solutions may be too complicated and expensive.

Tendencies in technical development over the last decades led towardgigantism with all of the ecological disadvantages recognized today. Forthis reason, thinking is changing direction again away from gigantismtoward the goal of small operations in situ so that marketingorganization with all the associated transportation problems and loadingof the environment can likewise be reduced in a corresponding manner.

It is also in view of these considerations that the present Inventor hasset himself the above-mentioned task.

Regarded in a purely physical sense, pasta products can be dried e.g.within a half hour.

The present Applicant achieved a first major breakthrough with the ideaof complete control of a section-by-section drying climate control andthe simultaneous use of a drying temperature of 80° C. to 100° C. forlong pasta. It was possible to reduce the drying time to two to sixhours and even to one hour, at least in laboratory tests. However, allfindings confirmed that in the case of long goods the drying technologynot only causes more problems, but also requires special generalconditions. Yet only the method of drying long pasta products on rodsachieved commercial success. Ideas for drying long goods without the useof rods have not had practical success for technical reasons. Inprinciple, the technical means must conform to the requirements of thebiological, biochemical and physical laws of the product to beprocessed.

The drying of pasta aims not only at the inner quality of the product,e.g. cooking properties, texture (e.g. al dente) or color, tensilestrength, etc., but especially also at obtaining the straightestpossible shape of an individual piece of long goods, particularlyspaghetti. This is not so much because of consumer requirements as thatit constitutes a basic precondition for the smooth functioning of theautomatic packaging machinery.

The product is highly flexible and still deformable immediately afterpressing and can therefore be hung on rods in the well-known U-shapewith the use of simple means and can be left in this position untilfinal drying. Long, straight pasta products are obtained in this wayprovided no gross errors are made in drying.

The problem of drying long goods on rods in itself is solved intechnical respects.

A problem resulted when the drying temperature was increased in thatsubstantially greater demands were made on the work materials of theoperating arrangement as well as the mechanical means, particularly themechanically moved parts, which increased the cost of producing anentire pasta line.

Short pasta or short goods have become associated over time with aspecial characteristic.

Short goods are pressed via a circular die and cut to the desiredpackaging length with a rotating knife directly at the die. After theyare cut, the short goods usually fall into a conveyor which lifts themover and feeds them to a rotary distributor which spreads out the goodsin a uniform bulk layer on the drying surface of a vibrating pre-drier.

After the vibrating pre-drier the short goods already have considerablestability of shape so that they can be dried to a moisture content ofless than 13% with greater layer thicknesses on different drying belts.

In contrast, long goods are not cut directly at the die, but only afterthe pasta strands are hung on the rods in the typical U-shape at adistance from the extrusion die of approximately 0.5 to 1.5 m dependingon the specific construction, resulting in a constant alternationbetween hanging and cutting, etc. The goods then remain on the rods,often until immediately before the definitive cutting of the driedproduct for the packaging length. The pasta remain on the rods in astacker for many hours particularly to achieve good stabilization. Theexternal shape seems almost to compel these particular dryingtechniques. Formerly, it was unthinkable to dry the long goods as a bulklayer.

SUMMARY OF THE INVENTION

The novel invention allows a number of particularly advantageousconstructions. Thus, for example, immediately after the definitiveshaping the pasta can be guided into a climate which is controlled bycontrol means, the temperature of the goods being increased from thepressing temperature to more than 70° C., preferably to more than 80° C.

After pre-drying, the long goods are cut as hot strands at a temperatureof at least 70° C. either into drying lengths or into finished productlengths and dried in a warm state in a mass drying process, known perse, or guided into the main drier.

In a particularly preferable manner the pasta strands for long goods aredried to a sufficient stability of shape to less than 28% moisture,preferably less than 125% moisture [sic] and cut in a moist state. Thecut product is then completely dried, e.g. by portions, to less than 13%product moisture.

It is advantageous that the drying be made up of alternate heatingsections and drying sections. The heating of the pasta can be effectedeither with hot air or by microwave energy with subsequent intensivedrying of the pasta strands.

In another advantageous embodiment form the pasta is stabilized afterfinal drying by microwave.

However, it is particularly important that the drying be effected in agreater number of drying stages. Each stage should have its owncontrollable climate management and its own circulating air system. Itis suggested that the pasta be predried at a product temperature of morethan 70° C. and up to 80° C.

Tests have confirmed that the principle drying of the pasta products canbe effected at temperatures of 80° C. to 150° C., particularlypreferably at 90° C. to 125° C.

The temperature can be increased slightly to more than 100° C.,depending on quality, with a product moisture of less than 18%, butespecially less than 15%, without harmful side effects, particularlywithout a puffing effect. Accordingly, it is possible for the first timeto maintain the initially very rapid drying effect until final dryingand accordingly to reduce the drying time to previously unaccustomedshort periods of time.

The product can be heated by means of microwaves and/or hot air and/orhot steam.

In another construction, the product temperature is reduced in stages tobelow 60° C. during the final drying and the heat stored in the productcan be utilized for changing the water into steam and accordingly foraccelerated drying.

It is possible to work with a substantially lower drying temperature ofthe air particularly when microwaves are used for heating the pastastrands, since the water can be guided off easily in the form of steamwhen the heat is removed.

The pasta strands (for long goods) are preferably guided so as to becompletely straight and horizontal until severed and the drying air isguided vertically at a right angle to the pasta strands. The air speedis preferably controllable in such a way that the pasta strands arefluidized.

According to another construction idea, the pasta strands are directedat least via a first product intake means as well as a product dischargemeans in the drying area. The product intake means work without pushingor pulling and the product discharge means exert a slight tensile forceon the pasta strands. The length cutting device should move at the speedof the pasta stands during the cut so that no recoil force is exerted onthe pasta strands.

The invention allows a number of advantageous constructions. The pastaare preferably guided immediately after final shaping into a climatewhich is controlled by control means and the temperature of the goods isincreased from the pressing temperature to more than 70° C., preferablyto more than 80° C.

For industrial fabrication it is particularly advantageous when thedefinitive shaping is effected in such a way that a horizontally movedstrand is formed which is guided directly into a heating and dryingclimate. Thus, bending forces can be prevented from acting on therelatively cold/rigid pasta strand immediately after extrusion.Accordingly, it is now also possible to provide much longer cut lengths,e.g. when the principle drying is effected on rods, so that the entiredrier is shortened and can be conceived in the manner of a tunnel orcontinuous-flow oven in a single stage.

In another construction, the pasta strands can be cut while still moistand then dried by portions. In another embodiment form, the pastastrands are dried until just reaching stability of shape without cuttingand are then cut to packaging length and completely dried by portionsand the product is stabilized in column silos and stored untilpackaging.

According to another construction idea, the pasta are guidedhorizontally and the drying air is guided vertically transversely to thepasta. The air speed is preferably selected at a high enough rate sothat a fluidization of the pasta is effected, the pasta being guided viaa continuous conveyor, preferably an air-permeable endless conveyor beltor air-permeable vibrating transporting units.

The invention is further directed to a pasta line for the production oflong goods and has a pasta press and a continuous-flow drier with acontinuous conveyor system for pasta and, if long pasta are beingproduced, also a subsequent length cutting machine.

In another particularly advantageous construction a pasta strand cuttingdevice is arranged at the extrusion die, which pasta strand cuttingdevice has cutting knives with length cutting directions toward theextrusion die.

The continuous-flow drier can be constructed in two or more layers.

In a particularly advantageous manner, the drier is conceived in such away that it has a large number of drying sections with individuallycontrollable climates as well as circulating air guidance, preferablywith the Turbo-Thermatic system.

Another interesting construction consists in that the continuousconveyor system is formed at least partially by vibrating transportingunits which preferably have longitudinal bulkheads for the longitudinalguidance of the pasta strands.

Further, the novel invention also allows a whole range of specialconstructions in a surprising manner. The cutting device is preferablyconstructed with a control device in such a way that the cuttingintervals are controllable.

Thus, for example, for drying pasta strands, the cutting device can beused for the starting cut as well as the final cut.

In the case of short goods, the cutting interval must be selected so asto correspond to the discharge speed of the goods from the die as wellas to the desired length of the goods.

Further, the cutting device can be constructed as a transverse cuttingdevice or as a double-cutting device. A linear cut can accordingly beachieved at extremely great speed.

Further, it is suggested that the length of the extrusion dieapproximately corresponds to the usable width of the vibrating drier,product intake means being arranged below the extrusion die for directinsertion of the product into the continuous-flow drier.

The continuous-flow drier can have two or more fluid beds in thecontinuous feed direction. These fluid beds can preferably beconstructed as a vibrating transporting unit. The continuous-flow drieris divided into a large number of climate zones, each having its owncirculating air system.

In another preferred embodiment form, the continuous-flow drier isconstructed in multiple layers.

Further, it is possible in the case of short goods to select a rotary ordrum drier, known per se, as final drier and to arrange it downstream ofthe continuous-flow drier.

Further, in another particularly advantageous construction, a lengthcutting machine can be provided in the region of the final drier forsawing long pasta into the desired packaging length. The pasta line inthis case is constructed according to the Swiss Application No. CH02292/91-8 (TW 108) which is referred to in its entirety.

Further, a discharge device can be arranged prior to the length cuttingmachine so that the short goods which are cut directly at the die aredischarged from the line before passing the length cutting machine.

The novel invention is further directed to a process for the productionof pasta in which the pasta are pressed with a pasta moisture ofapproximately 28% to 35%, dried and cut to the desired packaging length.The pasta can be pressed through a long die and dried in a continuousfluid bed layer.

Surprisingly, a genuine combinatorial effect results between the longdie and continuous fluid bed in that the discharge speed of the goods atthe die directly influences the continuous-flow speed through the fluidbed in a favorable manner.

In the case of short goods, the wide feed brings about a distributingeffect on the fluid bed and accordingly an automatic compensation offluctuations in throughput.

In another preferred construction, the pasta are pressed via a long diehaving a length cutting device, dried as a bulk layer in a tunnel drier,and discharged as short goods or cut into desired packaging lengths aslong goods via a length cutting device.

It is possible in the case of short goods that the goods are dried toless than approximately 20% in the continuous-flow drier until stabilityof shape is achieved. The final drying can then be effected in a drumdrier.

The initial drying is preferably carried out at a product temperature of80° C. to 100° C. and the final drying is preferably carried out at 100°C. to 150° C., particularly preferably at 100° C. to 125° C.

As already indicated, the advantage of the invention consists in thepossibility of producing pasta of different shapes with substantiallythe same installation by simplifying the mechanical apparatus.

For a better understanding of the present invention, reference is madeto the following description and accompanying drawings while the scopeof the invention will be pointed out in the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a long goods line without rods;

FIG. 2 shows a long goods line with two stages;

FIG. 3 shows another embodiment example of a single-stage pasta lineaccording to the invention;

FIG. 4 shows another embodiment example of a two-stage pasta lineaccording to the invention;

FIG. 5 shows a pasta line with press, drier, long goods stacker, andpackaging machine;

FIG. 6 shows a pasta line for short goods with a drum drier as finaldrier;

FIG. 7 is a partially schematic view of an extrusion die as long die forshort goods with a subsequent drying line;

FIG. 8 is a partially schematic view of an extrusion die as long die forlong goods with a subsequent drying line;

FIG. 9 is an enlarged, partially schematic view of a longitudinalsection from a drying line, according to the invention;

FIG. 10 is an enlarged, partially schematic view of a cross sectionthrough the drying line of FIG. 9;

FIG. 11 shows a schematic view of the air paths of a drying line with across section of the drying line similar to FIG. 10;

FIG. 12 is a partially schematic, cross-sectional view of a long diewith a length cutting device;

FIG. 13 shows the long die of FIG. 12 in a top view according to arrow I(FIG. 12);

FIG. 14 shows a variant of the long die of FIG. 12;

FIG. 15 shows a top view according to arrow II of FIG. 14;

FIG. 16 shows another variant of a long die according to the inventionsimilar to FIG. 12;

FIG. 17 shows an operating state of the device of FIG. 16;

FIG. 18 is a partially schematic view of a variant of a cutting deviceaccording to the invention for a long die similar to FIG. 12;

FIG. 19 shows another cutting device according to the invention with along die according to FIG. 12;

FIG. 20 shows a variant of the cutting device of FIG. 13;

FIG. 21 is a partially schematic view of a cutting device according tothe invention for a long die according to FIG. 12;

FIG. 22 shows the cutting device of FIG. 21 as seen in direction III(FIG. 21);

FIG. 22.1 shows a detail of the cutting device of FIGS. 21 and 22.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

FIG. 1 is referred to in the following. The raw material is fed as drycomponent via a metering device 1 and as liquid component via a liquidmetering device 2 to a kneading device 3 and a pressing screw 4 and apress head 5 from which the pasta strands 6 or short goods 6k are formedby an extrusion die 7 and are guided directly through a drier 8.

In the drier, a conveyor system 9 guides the pasta strands continuouslythrough a predetermined number of drying sections 8.1, 8.2, etc.

Each drying section has an air guidance arrangement, described belowwith reference to FIG. 11, for ensuring climate guidance and controlwhich is indicated symbolically in this drawing by a ventilator wheel 10and a heating element 11.

The conveyor system 9 can be a perforated endless belt (not shown) or avibrating conveyor which is described in the following with reference toFIG. 10. In both cases, an air flow as shown in FIGS. 10 and 11 isadvantageously provided. The air flows substantially vertically throughthe endless belt or through the vibrating conveyor.

A stabilizer 12 is arranged subsequent to the drier 8.

If the stabilizer 12 is constructed as a microwave stabilizer, a lock 14constructed as a microwave lock is provided between the drier 8 andstabilizer 12 and between the stabilizer 12 and a length cutting device13. This length cutting device 13 is arranged subsequent to the secondlock 14 as seen in the conveying direction of the product.

A cutting device at the extrusion die 7 for short or long pasta isdesignated by reference number 15 and arrow 15 and described in thefollowing. Incorrectly extruded goods can be severed with such a cuttingdevice at the start on the one hand or the pasta strands can be cut witha uniform end at the end of a batch production or pasta of any lengthcan be cut.

The arrow 16 indicates that short goods and long goods can be producedby the same production line, the short goods being cut by the transversecutting device 15 and discharged prior to the length cutting device 13according to arrow 16.

FIG. 2 can be viewed in a manner analogous to FIG. 1, but shows atwo-stage construction with an upper conveyor system 9 as well as alower conveyor system 9.1 on which the partial strands 6 and 6.1,respectively, are guided through the drier.

However, FIG. 2 can also be constructed in such a way that e.g. longgoods are produced on the upper belt and short goods on the lower beltso that short or long pasta can be produced on the same line withoutconversion work.

FIG. 3 shows a very compact construction of a complete installation withpasta preparation and drying of the pasta strands.

As in FIG. 1, the drier is also divided into a large number ofindividual climate zones A, B, C, D, etc. in FIG. 3. A microwave heatingstage 23 is provided in the climate zones B, D, F. Also, a productintake means, e.g. in the form of a conveyor belt 20, a productdischarge means 22, and a directing belt 21 are arranged in the centralregion.

The product discharge means which can likewise be a conveyor belt exertsa slight tension on the pasta strands. It is provided in all variantsthat a large number of pasta strands is guided through the installationin a carpet-like manner along a width of 1 to 2.5 m. A plurality ofpasta strands can also lie one on top of the other on the same conveyorsystem when there is a sufficient air through-flow.

The drying air is guided in the region of a fluid bed in circulating airoperation, as described in the following, and as a result of high speedor a corresponding ascending force for the pasta guided therein allpasta strands are carried through the different drying zones in themanner of a fluid bed. A fluid bed type drying is also shown anddescribed in the Swiss Patent No. 615 269 (also U.S. Pat. No.4,126,945).

In an advantageous manner, the vibrating transporter described in thefollowing also has longitudinal guides, also known as longitudinalbulkheads, which provide longitudinal guidance for the pasta strands orshort goods.

The solution according to FIG. 4 can also be conceived in a mannersimilar to FIG. 1, but constitutes a two-stage construction similar tothe line of FIG. 2 with an upper conveyor system 9 and a lower conveyorsystem 9.1 on which the pasta strands 6 and 6.1, respectively, areguided through the drier.

The conveyor belts mentioned above which--as already mentioned--areperforated to enable the aforementioned through-flow of air are shown inFIGS. 1, 2 and 4. However, it is also possible to replace this with thevibrating conveyor described in the following.

Like the drier in FIG. 2, the drier in FIG. 4 is divided into a largenumber of individual climate zones A, B, C, D, etc. A microwave heatingstage 23 is provided e.g. in climate zones B, D and F. Such microwaveheating stages are determined depending on the particular case accordingto the technical expertise of the technician.

Product intake means and product discharge means are provided for longgoods in the form of a conveyor belt 20 and 20.1, respectively, for theproduct intake means and in the form of conveyor belts 22 and 22.1,respectively, for the product discharge means. Further, a directing belt21 and 21.1, respectively, is provided in the central region. Theproduct discharge means exert a slight tension on the pasta strands.

For long goods, it is further provided in all variants that a largenumber of pasta strands can be guided through the installation in acarpet-like manner across a width of 1 to 2.5 m. More pasta strands canalso lie on top of one another on the same conveyor system when there isa sufficient through-flow of air and can be prevented from sliding offat the sides by the aforementioned longitudinal guides (longitudinalbulkheads).

Reference is made in the following to FIG. 7 which shows a short goodsline. After being cut by the transverse cutting device 15 directly atthe die 7, the short goods 30 fall directly onto a whirl drier 31,described in the following, which has approximately the same width asthe long die 7. The whirl drier 31 has the longitudinal bulkheads 32described above (also known as longitudinal guides) which providelongitudinal guidance for the short goods 31 so that the goods are notconcentrated on one side.

The whirl drier 31 has an optional heat-up stage 33 for increasing thegoods temperature. Such a heat-up stage can be e.g. an infrared stage.

The drier 8 has the typical external form shown and described in a PCTApplication of the present Applicant, CH92/00060 (date of application:4/1/92). For this reason the construction of this system is notdescribed in its entirety in the present application and reference ismade to the PCT application mentioned above.

As shown in FIGS. 1 to 4, the drier has a plurality of drying stages sothat the drying can be kept under complete control with respect to timeas well as drying climate.

In FIG. 7, a principle drier 31.1 and a final drier 31.2 are provided inaddition to the whirl drier 31 which is associated with theaforementioned optional heat-up stages 33 and its own climate sectionaccording to FIGS. 10 and 11.

A stabilizing stage for the dried goods is designated by referencenumber 35. Stabilizing the pasta refers to a remoistening of the outerlayer of the pasta cross section after the drying process to preventsubsequent breakage.

The short goods have a moisture of less than 13% at the discharge end 36and can subsequently be stacked or packaged directly.

A production line for long goods similar to FIG. 7 within the scope ofthe inventive idea is shown in FIG. 8. The pasta strands are cut to auniform length by the transverse cutting device 15 at the start and atthe end of an operation batch. However, the packaging length is firstproduced at the outlet of the drier 8 by a cutting device 40 shown hereas a guillotine and the packaging lengths are fed in a transfer mold 41for stacking in containers or for packaging.

FIG. 5 shows the solution of FIG. 8 with a subsequent container stacker50, the cut goods being transferred to the latter in an ordered mannerin packaging lengths via a transfer device 51 and packaged as needed.

As shown in FIG. 6, short goods can also be dried in the drier 8 onlyuntil stability of shape is achieved up to approximately 20% moistureand subsequently completely dried to storage moisture in a drum drier 16which is shown and described in a European Patent No. 0 142 652 of thepresent Applicant.

Of course, it is also possible to arrange a stacker 50 for long goods orshort goods in a line subsequent to a drier 8 and 31, 31.1, 31.2. Shortgoods are discharged in the direction of arrow 16 in FIG. 1 prior to thelength cutting device 40 for intermediate storage in a short goodsstacker arranged parallel to the container stacker 50.

But short goods which are only partially dried can also be completelydried in a drum drier 60 arranged parallel to the container stacker 50.

The advantage of the pasta lines according to the invention consists inthat long or short goods can be produced with one and the same drierwith suitably selected throughput capacity and climate, which allows anentire production installation to be operated at an optimum level.

In another construction idea the goods temperature can be reduced instages to less than 60° C. during the final drying and the stabilizationof the pasta can be effected via microwaves.

The type and manner of drying as shown with the circulating air systemof FIGS. 10 and 11 has been shown and described in a European Patent No.0 129 892 B1 of the present Applicant and is known commercially as"TURBO THERMATIK". For this reason, this published patent and itsapplication are referred to as concerns this circulating air system.

FIG. 9 shows an enlarged view of a section from the whirl drier 31 and31.1, respectively, 31.2 shown in FIGS. 7 an 8 in which vibratingoscillating channels are supported in a springing manner as shown in thefollowing with reference to FIG. 10 so that the vibrating oscillatingchannels 101 are moved in the direction of arrow S by means of vibratingelements 102 at the oscillating channels 101, so that the product isconveyed in the vibrating oscillating channels in conveying direction V.

As is shown in FIGS. 10 and 11, the air current designated by the arrows34 is generated in addition so that this air flows around the product(pasta) located in the vibrating oscillating channels 101 which isaccordingly dried. The product is transported in direction V by means ofthe lifting movement of the vibrating element 102 in direction Sresulting in a skipping motion of the product in direction V.

Each oscillating channel slopes upward corresponding to angle α relativeto the horizontal line H so that the product is transferred from onevibrating oscillating channel to the following oscillating channel atdividing points. The angle α is empirically determined, but only amountsto a few degrees in principle.

The dividing points are transverse dividing walls 100 which, althoughthey allow the product to pass from one oscillating channel to theother, substantially separate the zones C, D, E and F, respectively,from one another by means of air guidance technique so that each zonehas its own climate and its own air circulation by means of acirculating air system according to FIG. 11 which is associated witheach zone.

The vibrating elements 102 are provided at a channel frame 105 whichreceives a perforated channel base 106.

As can be seen from FIG. 10, the channel frame 105 is supported in aspringing manner on a supporting member 109 by means of pressure springs110 to allow the aforementioned lift in direction S.

The longitudinal guides mentioned earlier are indicated by dashed lines130.

To prevent dirt and dust from reaching blind spaces, the channel frameis connected on the one hand with a longitudinal dividing wall 112 ofthe whirl drier by means of a flexible seal 107 and on the other handwith the aforementioned supporting member 109 by means of a flexibleseal 108, the supporting member 109 being fastened in turn at thelongitudinal dividing wall 112.

A perforated collecting base 111 is fastened to the supporting member109 below the perforated channel base 106.

Finally, the whirl drier has a heating element 11 in the side chambers123 for heating up the circulating air and a circulating air ventilator10.

The side chambers are covered externally by side walls 115 and thelatter 115 tightly adjoin a base part 113 and a cover part 114.

The feed air is shown schematically by arrows Z and the exhaust air isshown by arrows A. This feed air and exhaust air is supplied andremoved, respectively, by means of a duct which is divided into twoparts 103 and 104.

Of course, the ducts of the feed air Z as well as the ducts of theexhaust air A are connected with the aforementioned duct 103; 104 in amanner not shown.

For the rest, identical members in FIGS. 9 and 10 are provided with thesame reference numbers.

FIG. 11 shows the circulating air system, designated as "TURBOTERMATIK"[sic], for each whirl drier unit C, D, E, F, etc., in which identicalmembers have the same reference numbers as in FIGS. 9 and 10.

It should be clarified at this point that an exhaust ventilator 117sucks off a quantity of exhaust air from the exhaust air duct 103, whichquantity is regulated by a regulator 132 and an air flap 121, while afeed air ventilator 118 blows feed air into the circulating air system,designated by 34, via an air humidifier 119, the amount of feed airbeing regulated by a regulator 131.

The feed air Z can be heated by means of a heating element 130 and theexhaust air can be heated by a heating element 130. The heating of theexhaust air serves to reduce the relative air humidity.

Reference is made to the aforementioned EP-OS 0 129 892 B1 with regardto the exact use of this so-called "Turbo-Thermatik".

To intensify the drying process a strong oscillation can also betransmitted to the air. Such oscillations can be generated by pulsatingair. An example for generating such oscillations is known from DE-16 60745 C2 (equivalent to U.S. Pat. No. 4,126,945) of the present Applicant.

FIGS. 12 and 13 show the aforementioned long die 15 with adjoining diecutting device 151.

The die cutting device 151 has cutting knives 152 which are arranged atan endless chain 154.

The cutting knives 152 have a cutting surface 153 which cuts inpredetermined lengths, depending on the speed, through the pasta diebore holes 157 of the die 158 during the movement of the endless chain154 in movement direction 156.

There is also the possibility of advancing the cutting knivescontinuously or in steps depending on the length of the pasta to beproduced.

The endless chain 154 is driven by a drive (not shown) by means of adrive shaft 155.

The knives 152 are arranged at a supporting part 159 which is connectedon the one hand with the endless chain 154 and is supported on the otherhand on guide surfaces 160.

The knives are arranged in such a way that the cutting surfaces 153 cutthe pasta while contacting the lower die surface 161.

The type of pasta, i.e. the length of the pasta, determines the numberof knives 152 which are provided.

The shaft 155 is connected either with a step motor (not shown) and/orwith a variable speed regulator (not shown) to vary the speed of theknives on the one hand and/or to carry out the aforementioned stepwisemovement.

Obviously, both short and long pasta can be cut with the cutting device151.

A substantial advantage of the process and device according to theinvention consists in that the pasta can be fed to the climatizedconveyor system without further lifting over immediately after the step.

FIG. 14 shows a die cutting device 251 with a long die 15.1 whichdiffers from the cutting device 151 of FIG. 13 in that the die surface261 and the cutting surface 253 are not straight as in FIG. 12, butrather have a sawtooth shape as can be seen in FIG. 14.

The other members having the same function are provided with the samereference numbers as in FIG. 12.

The same is true for FIG. 15 which shows the pasta die bore holes as inFIG. 13. These pasta die bore holes 157 are distributed on the sawtoothdie edge 261 in such a way that the pasta are severed diagonally by thecutting edge 253, which is designated as a "diagonal cut".

FIG. 16 differs from FIG. 12 in that the long die 15.2 is no longer partof the die cutting device 351, but is arranged so as to be separate fromit. The die cutting device 351 likewise has a "diagonal cut", but as alinear diagonal cut rather than as a sawtooth as shown in FIG. 14. Thediagonal die surface is designated by 361 and the diagonal cutting edgeis designated by 353.

An intermediate die 162 is provided between the die 158 and the cuttingknife 352 in order to cut this pasta at this intermediate die.

Such an intermediate die can also be used in connection with the diecutting device 251 in that the sawtooth die is made possible, and iseven desired as will be explained subsequently, at an intermediate die(not shown) rather than directly at the die 258.

The endless chain 154 is driven by a motor 168 via a motor shaft 355.

As with all of the cutting devices, the guiding principle is that thenumber of knives depends on the cutting sequence and the speed of thepasta strand.

In comparison to FIG. 16 where there is a distance 196 between the die158 and the intermediate die 162, the intermediate die 162 contacts thedie 158 in FIG. 17 which corresponds to the starting situation of thedie cutting device 351, whereas FIG. 16 shows the operating die.

This operating die offers the possibility of arranging a cooling orventing zone within the intervening distance 196 depending on thedimensions of this distance.

To prevent the pasta strands exiting from the die 158 from encounteringthe intermediate die 162 in the position shown in FIG. 16, theintermediate die 162 is brought into the position according to FIG. 17in the starting phase.

Moreover, the bore holes allowing the pasta strands to pass out of thedie 158 are selected so as to be larger than the pasta die bore holes157.

In contrast to the die cutting device 151 of FIGS. 12 and 14 in whichthe cutting devices are stationary per se, guides 163 are provided forthe aforementioned displacement of the die cutting device 351 and inorder to bring the intermediate die 162 into the position according toFIG. 17. Guide rollers contact these guides 163 in order to move thecutting device 351 up and down as seen in FIG. 16.

It goes without saying that guides 163 and guide rollers 164 areprovided not only in the plane according to FIG. 16, but also in theplane vertical to the drawing plane in order to obtain a stableguidance.

The rollers 164 are rotatably supported in a stationary carrier 165which likewise carries a cylinder-piston unit 166 which is combined onthe piston side with an arm 167 which is fastened in turn by the guide163 on the left-hand side as seen in FIG. 16, so that the guides 163 canbe moved up and down, as seen in FIG. 16, along with the entire diecutting device 351 so as to bring the intermediate die 162 into thestarting position, in which it contacts the die 158, and back into theoperating position.

As can be seen from FIGS. 16 and 17, the intermediate die 162 is acomponent part of the cutting device 351.

FIG. 18 shows a long die 15.3 with a die 458 which differs from the die158 of FIG. 12 in that the cutting edge or cutting surface has a concavecurvature so that a cutting rotor 169 with a cutting knife 170 fastenedthereto can be used for cutting the pasta at the die 453. In so doing,the cutting knives 170 can be positioned radially as shown in solidlines or diagonally as shown in dash-dot lines.

Severed pasta falls from the cutting knives 170 at the cutting surface453 onto the rotor surface 197 and, owing to the rotation in thedirection of arrow 198, finally in the direction of arrow 172 into thedrier 8 described above.

The ventilator, designated by 173, shows that the rotor surface 197 canbe ventilated either for drying or heating; in the latter case heatedair must be sucked in by the ventilator.

Guide blades which ensure that the ventilator air escapes substantiallyuniformly from the air outlet 175 are designated by 174.

Three heating elements, designated by 178, show that the cutting rotor169 can be heated as needed.

The rotor is rotatably supported and driven by a shaft 171.

FIG. 19 shows an alternative to the cutting device of FIG. 18 insofar asa cutting belt 176 is provided here instead of a cutting rotor. Thecutting belt 176 is provided with knives 177 to cut the pasta at thecutting surface 153 of the die 158. In so doing, the knives can bearranged vertically relative to the belt according to the solid lines ordiagonally according to the dashed lines.

The cutting belt 176 is guided at deflecting rollers 180 and 181 and canbe driven by one of the two shafts.

The pasta goods falling on the belt surface 199 enter into theaforementioned drier 8 from the belt in direction 172 as a result ofgravitational force.

A ventilator 273 can be provided with guide blades 274 in a mannersimilar to FIG. 18 to ventilate the surface and accordingly the pastawith warm or cool air and the length of the cutting belt 176 can beselected optionally as with the deflecting roller 181 shown in dashedlines so that the ventilation can be optionally selected in acorresponding manner by means of a ventilator 273 or also without aventilator.

Heating elements are likewise designated by 179 and show that the belt176 is heatable.

An intermediate die 162 is provided in FIG. 20 in a manner similar toFIGS. 16 and 17 for the purpose of arranging the cutting belt 176diagonally, as shown by the dash-dot line, to produce a diagonal cut asdescribed earlier. The die surface 361 and the cutting surface 353 areaccordingly also shown diagonally.

The intermediate die 162 shown in dashed lines shows that theintermediate die 162 can have a starting position and an operatingposition analogous to the description of FIGS. 16 and 17.

FIGS. 21 and 22 show a long die 15 at which a cutting knife 185 cutstransversely relative to the longitudinal direction of the long die incontrast to the knives 152 of FIGS. 12 and 13 which move in thelongitudinal direction of the die for cutting.

For this purpose, the knife 185 is fastened at a telescoping arm 184which is rotatably supported at a swivel pin 192 by means of a swivelbearing 187. The swivel pin 192 is part of a slide guide 193 which canslide along a slide rail which is provided in such a way that the swivelbearing 187 can move in a reciprocating manner along a movement path200.

The aforementioned telescoping arm 184 telescopes so that the knife 185can assume a diagonal position designated by an angle α or α.1.

Stops 182 and 183 are provided at the long die 15 on the right-andleft-hand sides, respectively, as seen in FIG. 21 in order to change thediagonal position according to α into the diagonal position according toα.1.

The aforementioned change of position can be carried out by means of thetelescoping arm 184 and the spring 191 provided therein as soon as theknife 185 contacts the corresponding stop 182 and 183, respectively, andthe swivel bearing 184 is brought into the end position shown in FIG.21.

To carry out the movement of the swivel bearing 187 along the movementpath 200 the swivel bearing 187 is connected with a piston rod of apiston-cylinder unit (shown only in FIGS. 22 and 22.1) o The latterpiston-cylinder unit is not shown in more detail and can be a completelystandard reversible unit.

In order to fix the position of the knife 185 in the angle for movingalong the cutting plane 153, which angle is shown by α or α.1 in FIG.21, a locking cam 188 (FIG. 21) is provided in the swivel bearing 187and locking grooves 189 and 190 are provided in the swivel bearings 187(FIG. 22.1), specifically in such a way that the knife 185 maintains theposition designated by angle αor α.1.

Since the sliding rails 194 themselves are stationary and relativelyrigid, the telescoping arm must be flexible enough so that the lockingcams 188 can be changed from the locking groove 189 to the lockinggroove 190 and vice versa for changing position.

The advantage of the knife 185 shown in FIG. 22 consists in that thestops 182 and 183 can be at the front sides of the long die rather thanbelow it if desired.

Another possibility which is not shown in the drawings consists in thatthe round dies, known per se, with the rotating knives, by means ofwhich short goods are produced in a manner known per se, can be arrangedside by side in a row instead of a long die so that the pasta which iscut by the rotating knives likewise falls directly into the drier 8.

In addition, for the purpose of cutting the aforementioned moist pastawith region of the drier [sic], there is a cutting element, known perse, which is of the guillotine type and is arranged in the region inwhich the pasta still has the desired moisture. The position of thiscutting machine must be determined on an individual basis. The cuttingmachine has a cutting knife extending over the entire width of the drierand a cutting plate which correspondingly extends over the entire widthof e.g. 2 to 3 cm, over which the moist pasta are moved by means of theforward movement oscillating mechanism of the drier until theaforementioned knife cuts the advancing pasta with a very rapid cut atthe correct preselected time. The forward feed of the pasta is effectedat a speed of approximately 4 m per minute.

The cutting of the dried long goods, likewise mentioned in thepreceding, is effected at the end of the line by cutting devices,likewise known per se, which are provided with cutters and e.g. cut thespaghetti to packaging length.

In summary, it is noted that the pasta can be cut directly at the die todesired lengths or in the region of the drier or at the end of the line.

While the foregoing description and drawing represent the preferredembodiments of the present invention, it will be obvious to thoseskilled in the art that various changes and modifications may be madetherein without departing from the true spirit and scope of the presentinvention.

What is claimed is:
 1. In a process for the production of pasta byextrusion of dough via an extrusion press having a die and subsequentdrying in a continuous-flow drier having a predetermined width, theimprovement comprising the steps of:effecting the extrusion of doughover the width of the continuous-flow drier to produce extruded pastagoods and moving the goods substantially horizontally into said drierand drying them in a horizontally-extending fluid bed with said drier.2. Process according to claim 1, including the step of cutting the goodsto length directly at the outlet of the press directly at the die forthe production of short goods or cutting them after partial drying forthe production of long goods.
 3. Process according to claim 1, includingthe steps of pressing the goods via a long die and feeding the goodsdirectly to the fluid bed and drying them by a whirl drier.
 4. Processaccording to claim 1, including the step of pressing the goods via along die.
 5. Process according to claim 1, including the steps ofeffecting the drying in said fluid bed by a number of individuallycontrollable drying zones which are arranged one after the other andhave an independent fluid bed circulating air system, and cooling thegoods in a circulating air fluid bed after final drying.
 6. Processaccording to claim 1, including the step of increasing the temperatureof the goods to more than 70° C.
 7. Process according to claim 2,including the steps of cutting the goods as hot strands after pre-dryingat a temperature of at least 70° C. either into drying lengths or intofinished product lengths and drying the goods in a warm state. 8.Process according to claim 7, including the steps of drying the goodsonly to a sufficient stability of shape to less than 28% moisture, andcutting the goods in a moist state.
 9. Process according to claim 8,including the step of completely drying the cut goods to less than 13%product moisture.
 10. Process according to claim 5, including the stepsof effecting the drying in a number of drying stages including aprincipal drying stage, each stage having its own controllable climatemanagement and its own circulating air system, and pre-drying the pastagoods is at a product temperature of more than 70° C., and effecting theprincipal drying at product temperatures of 80° C. to 150° C. 11.Process according to claim 10, including the steps of guiding the goodshorizontally and guiding the drying air vertically at a right angle tothe goods, wherein the air is pulsated or oscillated to enhance thedrying process and the air speed is controlled so that the pasta goodsare fluidized, wherein pasta goods are guided via a continuous conveyingdevice.
 12. In an apparatus for the production of pasta with a die presshaving an extrusion die and an adjoining continuous-flow drier, saiddrier having a predetermined width, the improvement comprising:said diepress extending substantially over the width of the drier for extrudingdough to produce extruded pasta goods and that the drier is provided ina conveying direction as a fluid bed and as a conveyor drier extendingin a horizontal plane for drying said extruded pasta goods, said drierbeing divided into different climate zones and having individuallycontrollable circulating air fluid ends.
 13. Apparatus according toclaim 12, wherein a first cutting device is arranged directly at the diepress and at least a second cutting device is arranged within or at theend of the drying zones for the production of both long or short goodson the same apparatus
 14. Apparatus according to claim 12, wherein thedie is constructed as a long die extending over the width of the drier.15. In an apparatus for the production of pasta in the form of longgoods and/or short goods having a moisture content of less than 13percent by weight, said apparatus including a die press having anextrusion die and a continuous flow drier, the improvement comprising:means for feeding moist/plastic pasta dough, from the press over anentire width of the drier to produce extruded pasta goods, means forcutting said extruded pasta goods at the die or after at least one of aplurality of subsequent climate zones to a predetermined product length,means for guiding the extruded pasta goods continuously into the drierextending in a horizontal plane and having a plurality of climate zones,means for producing circulating air through said climate zones, and asystem control unit for individually regulating or controlling eachclimate zone.
 16. Apparatus according to claim 12 or 15, wherein acutting device is associated with the extrusion die and which has kniveswhich move in one direction extending over the width of the drier forcutting the extruded pasta goods.
 17. Apparatus according to claim 12 or15, wherein a cutting device is associated with the extrusion die andwhich has knives which move in one direction extending in thelongitudinal direction of the drier for cutting the extruded pastagoods.
 18. Apparatus according to claim 12 or 15, wherein individualdies are arranged, wherein a cutting device having a knife is providedfor every circularly arranged pasta die bore hole, the knife of thecutting device moving circularly for cutting the extruded pasta goods.19. Apparatus according to claim 16, wherein the knives only in thecutting direction and are moved away from the die after the last cut.20. Apparatus according to claim 19, wherein the knives are moved in anendless movement.
 21. Apparatus according to claim 20, wherein theknives are arranged at an endless chain.
 22. Apparatus according toclaim 20, wherein the knives are arranged at an endless belt. 23.Apparatus according to claim 20, wherein the knives are arranged at aroller.
 24. Apparatus according to claim 22, wherein a heating device isprovided for heating the endless belt.
 25. Apparatus according to claim22, wherein a device is provided for ventilating the surface of theendless belt.
 26. Apparatus according to claim 17, wherein the knivesfor cutting the pasta are movable in a reciprocating manner at the die.27. Apparatus according to claim 26, wherein the knives are moved in alinear guide.
 28. Apparatus according to claim 26, wherein the knivesare inclined relative to the cutting surface of the extrusion die. 29.Apparatus according to claim 13, wherein a second cutting device isprovided which is movable at the speed of the extruded pasta goodsduring the cutting of the extruded pasta goods.
 30. Apparatus accordingto claim 12, wherein a pasta guide is provided between the press and thedrier, and wherein the cutting device cuts the extruded pasta goods atsaid pasta guide.
 31. Apparatus according to claim 23 wherein a heatingdevice is provided for heating the roller.
 32. Apparatus according toclaim 23 wherein a device is provided for ventilating the surface of theroller.
 33. Process according to claim 6, including the step ofincreasing the temperature of the goods to more than 80° C.
 34. Processaccording to claim 8, including the step of drying the goods to lessthan 25% moisture.
 35. Process according to claim 10, including the stepof pre-drying the pasta goods at product temperature of up to 80° C. 36.Process according to claim 10, including the step of effecting theprincipal drying at product temperatures of 90° C. to 125° C. 37.Process according to claim 11, wherein said continuous conveying deviceincludes an air-permeable endless conveyor belt.
 38. Process accordingto claim 11, wherein said continuous conveying device includes anair-permeable vibrating transporting unit.
 39. Apparatus according toclaim 12, wherein the die is constructed as individual dies extendingover the width of the drier.
 40. Process according to claim 7, whereinthe drying of the goods in a warm state is effected by guiding them intothe continuous-flow drier.